I have received several emails inquiring why I stopped posting new recipes. I am a rouge cook, I don’t measure I just eyeball, so having to remember proper measurements was exhausting; and always remembering to have to take a photo of all the stages was taking the fun out of cooking. Though please don’t fret- new recipes are not gone entirely from Real Life of an MSW.   You can regularly find meals on Instagram, I will continue my “What the hell recipes”, I will be digging into my archives, and sharing readers’ suggestion on foods I should try, like the one below.

Chicken Poblano Ravioli: Earlier this year I reposted a  recipe titled Baked Goat Cheese Sundried Tomato ravioli. A dear reader informed me that I  needed to try  Trader Joes creamy chicken/poblano ravioli because it was “so good”. I finally found it in at Trader Joes, but of course it did not come with a sauce, so I whipped one up. Bon Appetit.

1 ½ poblano peppers (Use two whole ones if you have them. I used a half for another meal.)

1 red bell pepper

1 bulb black garlic

1 half onion (use a whole if you have it)

2 chicken breasts, chopped

Champagne vinegar

Herb’n Farm NW Basil Sea Salt

Handful fresh basil

2 tablespoons olive oil

1 jar Classico Spinach Alfredo

1 bunch of spinach

½ cup Rose wine

Toss poblano peppers, bell pepper, onion, and garlic in olive oil and place on baking sheet in 350-degree oven until roasted.  While roasting vegetables, dice and season chicken with Herb’n Farm NW Basil Sea Salt. Set aside. Combine roasted ingredients in a food processor with handful of basil and give it a quick pulse. Place mixture in saucepan on medium-low and simmer with ½ cup of wine and seasoned diced chicken, cooking roughly 10 minutes. Add in Classico Spinach Alfredo, stirring occasionally and cooking for three to four minutes. Add in spinach and remaining basil.  Boil pasta per package instructions. Add cooked ravioli to sauce, stir, and serve.